Winged Beas With Sambal

As a child when we ran out of green veggies in the freezer, my mom would walk into the backyard of the house and pick few winged beans we would have winged beans dish that day. I remember growing up having a lot of winged beans be it just stir-fry with anchovies or eaten raw 'sambal-ulam'. When I put the dish on the table for our dinner last night, I was told the winged bean is the newest dish now making its way to restaurants these days just like bidin and cangkok manis, winged bean was once only known to the local native here.

It's known as 'si kak tau' (four-angled beans) to us. Surprisingly I got this basket of winged beans for RM2.99 estimated the market price was about RM18-20 per kg which is very expensive as the plants are perennial they grow easily here and in the tropics, they supply a steady source of food year-round.

I've just learned that wingled bean is also known as 'kacang botol' in Malay. The dish is famous with sambal everywhere in Malaysia.

Ingredients:
20 winged beans, wash and break into bite-sized pieces.

Pounded ingredients:
1 thumb size belacan
1-2 chillies
3 shallots
1 hand full dried shrimp

1 tablespoon oyster sauce
1/2 water

Method:
Heat 3tbsp cooking oil in a wok on medium heat, saute pounded ingredients until fragrant and add in oyster sauce, mix well then pour in winged beans, half cup of water and cook until water evaporates. Watch out not to burn the dish though.

Serve hot!

Engkala

This pink to purple skin and excellent delicate, avocado-like flavor fruit is called Engkala (Litsea Graciae) is a rare exotic fruit. It's famous among the local here. After I had one yesterday, my immediate comment when asked about how does it taste like was, it taste like avocado.

Amazingly, the fact I've learned about this fruit is that the fruit can be used in the same way as the avocado.

I think (as I can't recall any) this is my first time ever preparing engkala. I remember had this fruit once or twice at a friend's house in Miri once upon a time. We (my family) do not fancy this fruit so I can't remember ever seeing one at home when I was growing up.

I bought some from Sibu Central Market at RM3 for 8 engkalas and even checked with the vendor on how to prepare them. It's interesting to learn that the fruit can be prepared by rolling them in a basket or hitting with a back of a spoon. I guess the only reason is to hit until the fruit turn soft.

Well, I didn't roll nor hit them.

Another method of preparing engkala is by soaking in warm water for 15mins or until soft.

It's creamy-white and similar to avocado, but softer with a more delicate flavor. The engkala seeds contain fats that are used in the production of soaps and candles (source).

Purple Mangosteen

Mangosteen is sometimes known as "The Queen of fruits" in parts of southeast Asia, notably Singapore and Malaysia. We have durian, the King of fruits and we have mongosteen, the queen of fruits :)

I've not seen this fruit for like I don't know how (many years) long. Seriously, I've forgotten how does it taste like except for, I know it's sweet. When I was a child, this is one of my favorite fruits I'd love to draw in primary school days.

This morning, I found them on the table in the office. "loooong time no see."

As I've just had my cup of coffee, I wasn't sure if it's alright to eat mangosteen right away after had a cup of coffee as I was told of a myth long time ago, do not take mangosteen with coffee.

The white flesh is sweet and tangy.

Spiky Fruit Tempoyak

Spiky fruit season is back! The durians!

I had tempoyak (fermented durian) from the leaf over durian we had the day before, serve over hot rice. I simply just love it!

Braised Pork With Dried Chillies

Braised pork with dried chillies is the original Peranakan 'Babi Ponteh' (braised pork in soy sauce).

This is Heng Hua style braised pork with dried chilies.

The method is simple as how the soy sauce braised pork is done except that dried chilies, salted fish is added in the dish and simmered to get tender and soft pork.